Bordelaise Sauce Recipe Julia Child Recipes

BORDELAISE SAUCE

Steps:

• Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat, just until beginning to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes.
• Add red wine, and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook until liquid is dark and syrupy and reduced by one-third, about 10 minutes.
• Add veal stock, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, until the liquid has reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store, refrigerated, in an airtight container for up to 1 week or frozen for up to 3 months.

HOW TO MAKE BORDELAISE SAUCE

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

BORDELAISE SAUCE

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

CLASSIC FRENCH BORDELAISE SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
• Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
• Add the beef stock to the pan and bring the mixture up to a boil again.
• Using a tablespoon, skim and discard any foam that appears on top of the sauce.
• Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
• Pour the sauce through a fine-mesh sieve.
• Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

JULIA CHILD'S HOLLANDAISE SAUCE

Steps:

• Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
• Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
• To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
• As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
• By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
• Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.